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Creamy Mushroom Soup with Yogurt and Chives

This Creamy Mushroom Soup boasts a deep, earthy flavor and velvety texture. Topped with yogurt, chives, and roasted mushrooms, this cozy bowl is just what you need to get through the winter.
Prep Time 20 minutes
Cook Time 25 minutes
Course Soup
Servings 4

Equipment

  • A large enamel-coated cast iron pot

Ingredients
  

  • 454g (1lb) cremini mushrooms
  • 200g (7 oz) shiitake mushrooms
  • 200g (7 oz) oyster mushrooms
  • 2 tbsp olive oil
  • 3 shallots halved and sliced
  • ½ tsp salt
  • 4 cloves garlic minced
  • ¼ cup unsalted butter
  • ¼ cup all purpose flour
  • 2 tbsp cognac
  • 4 cups vegetable stock
  • 10-12 sprigs fresh thyme
  • 2 bay leaves
  • 1 tbsp Dijon mustard heaping
  • 1 cup milk I used 2%
  • ½ cup Greek yogurt for serving
  • ¼ cup fresh chives finely chopped, for serving

Instructions
 

  • Preheat the oven to 400°F.
  • Select a few of the smaller mushrooms, no more than a cup's worth, and arrange them on a baking sheet greased with oil. Drizzle the mushrooms with half of the olive oil and sprinkle with the salt. Set aside. Slice all the remaining mushrooms and set aside.
  • Pour the remaining olive oil into a large enamel coated cast iron pot. Place the pot over medium-low heat and, once the oil is shimmering, add the shallots and a healthy pinch of salt. Sweat the shallots until just translucent. Add the garlic and saute until fragrant, about 30 seconds more.
  • Add the sliced mushrooms to the pot. Don't worry about crowding the pan, we're not looking caramelize the mushrooms all that much. Saute until the mushrooms are tender. Taste and season with salt, and then transfer the veg to a bowl and set aside.
  • Melt the butter in the now-empty pot. Once the butter has melted, whisk in the flour to form a roux. Once the roux begins to smell nutty, add the cognac and whisk until integrated.
  • Slowly whisk in all of the vegetable stock and return the veg to the pot. Add the thyme and bay leaves and bring the mixture up to a boil then reduce to a simmer. Let cook for 15 minutes. Your oven should be up to temperature by now, so place the reserved mushrooms on the baking sheet in the oven and roast for 15 minutes or until golden.
  • Once the 15 minutes have passed, stir in the Dijon mustard and the milk into the soup. Taste the soup and season with salt accordingly. Ladle the soup into bowls and garnish with some of the roasted mushrooms, a dollop of yogurt, and a sprinkling of fresh chives. Serve immediately.
Keyword cognac, cremini mushrooms, mushroom soup, oyster mushrooms, shiitakes